Tuesday, 29 July 2014

Salmon and Wild Garlic Quiche

I made these a little while ago when wild garlic was in season and then I froze them. I ate the first one yesterday and it was lovely, the pastry was fantastic and flaky. The wild garlic, is mild but full of flavour and goes perfectly with the salmon.

Salmon and Wild Garlic Quiche (adapted from Camera and Clementine)
(Serves 6-8)

360g strong white flour
200g cold butter
6 tbsp cold water
pinch of salt
5 large free range eggs
200g crème fraiche
1 large tin salmon, flaked
30-40 wild garlic leaves, chopped
1/2 tsp nutmeg
a sprinkling of mature cheddar
salt and pepper

Add flour and butter to a mixing bowl, using a knife cut the butter into the flour. Then using your fingertips rub in the butter until all the large lumps are gone. Add the salt and water, then quickly kneed the dough, just until it hangs together. Pop in the fridge for an hour to chill.

Preheat the oven to 220C.

Roll out the dough on a floured surface to fit a 28 cm buttered quiche tin. Blind bake the crust for 15 mins.

Meanwhile make the filling, by beating the eggs with the salt, pepper, nutmeg and crème fraiche. Add the salmon, wild garlic, nutmeg, salt and pepper and mix.

Pour the filling into the pastry case and sprinkle with a little mature cheddar on top. Bake for 35-40 mins. Serve with a green salad.


  1. Thank you very much for such a lovely and informative post.

  2. Pretty! This has been an incredibly wonderful post. Thank you for supplying these details.